Jump to content

Search the Community

Showing results for tags 'Charcuterie'.

More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Society Announcements
    • Announcements
    • Member News
    • Welcome Our New Members!
  • Society Support and Documentation Center
    • Member Agreement
    • Society Policies, Guidelines & Documents
  • The Kitchen
    • Beverages & Libations
    • Cookbooks & References
    • Cooking
    • Kitchen Consumer
    • Culinary Classifieds
    • Pastry & Baking
    • Ready to Eat
    • RecipeGullet
  • Culinary Culture
    • Food Media & Arts
    • Food Traditions & Culture
    • Restaurant Life
  • Regional Cuisine
    • United States
    • Canada
    • Europe
    • India, China, Japan, & Asia/Pacific
    • Middle East & Africa
    • Latin America
  • The Fridge

Product Groups

  • Donation Levels
  • Feature Add-Ons

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start



LinkedIn Profile


Found 436 results

  1. Is this french sausage available in US? Or can be substituted by some other sausage?
  2. I found the following in 2-years old UK Wine Telegraph article: "Even Indian chefs are introducing chorizo. During his 'Salaam Bombay' festival, Mehernosh Mody of La Portes Des Indes served a Goan sausage masala, which featured chorizo, slow-cooked for three hours until meltingly soft with a rich spiced tomato and onion sauce." How would you approach cooking this dish? Thank you.
  3. Okay, I know this is normaly done in a broiler.... However I was wondering if anyone has any tips to getting the bacon crisp using a flattop grill. I have been just rolling them around for a minute or two but that seems like the least efficient way possible. Would it be possible to parcook the bacon just short of crisp or something along those lines? Any suggestions would be welcomed.
  4. guajolote

    Duck Confit

    I have my legs salted and am rendering the fat from the trimmings. It doesn't look like I'll have enough fat to cover the legs. What should I use for the rest of the fat? Schmaltz? Olive Oil? Clarirified Butter? Or where can I buy duck fat in Chicago?
  5. My fiancé doesn't eat pork (or cow or any other mammal ) so I'm wanting to make a sausage she can eat with her French toast in the morning. How can I turn a pack of ground turkey from the store and a few yet unnamed spices in to great patties? I like sweet sausages so a little maple syrup in the mix would be ok. Also, are the any other tips for altering ground pork or beef recipes into turkey ones? Meatloaf is next. edit: GAH! You can't fix misspellings in titles can you?
  6. I've got to say something about this place! It's been in the market for a year or two now across from the really good fish place near the middle door on the south side. They make everything there like Pates, sausages, confit, and an outstanding Rillette (pork and duck). They also have a good selection of cheeses. The owner and his wife (I believe) are very French and so is the food. Don't miss this place it is worth the battle to get there. It's fall and we need some more recomendations for great ingredients. Any suggestions? I frequent this place, Cioffi's and the Gourmet Warehouse.
  7. The middle child has been yammering all summer for "brisket like we used to get in Texas." I don't have a smoker, but I've got a reasonably-sized (~ 22" x 36") grill. I'm pretty accomplished at ribs and chicken and the usual stuff, but I've never done a big hunk of meat on the grill, and I've never cooked fresh brisket in any form. Make my little girl happy and pass along some tips--I know there's some heavy smokers out there.
  8. Stone

    Second -- Bacon

    "Smushy crisp" -- a description from someone else's post. And a perfect description at that. That's just how I like it. Not too crisp, or it dries out my mouth. Not too rare or, well, it's just gross. How do you like your bacon? (Other than plentiful.)
  9. I noticed an Irish butcher in Adare had interesting subcategories of bacon available for sale the other day. I haven never seen these breakouts. Would anyone be able to provide a thumb nail description of the differences? Collar of bacon Breast of bacon Shoulder of bacon The market was open from 9 am to noon, and 230 to 6 pm, so I didn't have the opportunity to actually enter it and examine the wares. Looked like a wide range of black, red, and other sausages were available, too.
  10. I have made a few trips to Lancaster, Pa and done the Amish country tourist thing. Among the memorable experiences was a Saturday morning visit to the Central Market in the center of Lancaster. Several vendors there sell cold cut type meats, but what pleased me most were some smoky sausage-type links, tasting a little like pepperoni, but a little softer and much smokier. These links are about 3/4 inch in diameter, and about 4 inches long. They are tied together. They are ready to eat, no cooking. I often dream about these little tasty links, but I live in NJ, and Lancaster is a long ride. Can anyone better identify these links for me, and is there a place maybe in Philly, or anybody in the Amish country that will mail order? (I did not see them at the Reading Market). Thanks very much.
  11. Well, I finally cracked open my copy of Charcuterie. I've had a quick look at the thread(s) and index of the big thread here and I'n not sure if this has been discussed there (probably) but perhaps it warrants its own thread. In any event, I've started thinking about what I need to start having a go at the recipes and began looking at what I need and have started - as have many readers of the book, apparently - the futile search to find things like pink salt here. A quick google search provided a few leads which all proved fruitless. There seems to be a belief that pink salt is illegal to sell here (Ontario). I did a search of the statutes - it's not. But I've been told that at a couple places. It can be readily ordered online. But, I'm digressing a little bit. I had a chat with the butcher at the sausage place in St. Lawrence Market. His take on it was that it was probably hard to find because people/ restaurants want more"natural" products and so are moving away from the use of nitrites. So, do you think this is actually the case? And if so, what are the alternatives. I asked if I could just use salt, and his take on it was yes, but it's not going to give the pink coloration. I believe Ruhlman and Polcyn attribute same antibacterial properties to the nitrites as well though, and particularly to guard against botulism. So, is just using salt bad, and potentially dangerous, advice? And, just to be clear, I'm not talking about dry cured stuff that requires nitrates and nitrites. Cheers, Geoff
  12. I'm a big fan of pastrami and a big fan of lengua tacos, so when I saw a tongue at the butcher's shop I immediately thought "tonguestrami!" I've never had it before, but I know it exists and it sounds delicious. I'm going to use the Modernist Cuisine recipe, seeing as I've got copious amounts of the spice rub on hand, but I had a couple questions: First, do I need to skin the tongue? I always find my lengua more appetizing if this step has been followed, but am not sure if it's necessary if it is going to be sliced. I was thinking about blanching and peeling after the cure and before the cook. Second, what is the best temp/time to cook sous vide for a good sliceable texture? MC lists 154 F for 12 for a tender, juicy texture but don't know if thats equates to what I want. Other recipes seem to show much longer cooking times, like 24-48 hours, so I just want to make sure that I get the right formula. Thanks!
  13. As I mentioned in the Half a Hog Fall 2014 topic, I'm doing a bunch of dry curing right now (in my new curing chamber!). Here's a plot of percent weight versus time as of today: I'm doing the cures according to Ruhlman and Polcyn's Salumi, so am targeting a 30% weight reduction. As you can see, however, while the Lonza is on track to achieve that level of reduction, both the coppa and the pancetta seem to be asymptotically approaching a final dried state that does not achieve the desired 30% reduction. Is this a problem, do you think? Should I keep them curing, or call them done?
  14. We recently moved to rural Virginia, and have found a local farmer selling whole pastured hogs and we are buying one, about 400# on the hoof. They will deliver to a closely USDA approved butcher, and I could use some suggestions as to how to instruct the butcher, and any good resources online, so I can get the most out of the pig. In addition to the major cuts, I'm planning to ask for the extra fat, the caul fat, soup bones, probably some skin, and for all the scraps to be packaged in pieces rather than ground, so I can grind it myself for sausage. Any other tips? And good ideas for things to do with pig organ meats? Is it worth taking the head or should I just stick with the jowls (hubby is a bit squeamish about the head)? Thanks!
  15. So I want to do a Dr Pepper brine on some gorgeous pork belly I was lucky enough to find today. I'm thinking garlic, chilies, thyme and Dr Pepper syrup, but I'm worried that with a 3-4 day brine, the phosphoric acid in the syrup is going to mangle the meat. Any ideas? Should I just do a standard brine, and the a short dry cure with the syrup? I'm sort of at a loss on this one.
  16. An Armenian, Turkish, Russian cured cut of meat. Usually made from beef, it's cured, dried and coated with a highly spiced mixture called Chemen. This is a piece I bought at Bedo's in Burj Hammoud (a neighborhood with a large Armenian community). While in Beirut this past summer, I got a basturma recipe straight from an Armenian grandmother. I was even told where to buy the ingredients in Burj Hammoud. The stuff in the can is a red food coloring. While most recipes call for the fillet, I decided to go with an eye of round. This was about 4lbs and I sliced it in half to end up with 2 thinner pieces. I laid the pieces on a bed of kosher salt and covered them with more. I placed them in the fridge for 4 days. The pan was drained every day, I'd say the meat lost about 3 pints of liquid. This is what they look like on the last day. As per the instructions, the meat was rinsed and soaked in water for 1 hour. The slabs were dried and wrapped with cheese cloth and pressed between two cutting boards in the fridge for 2 days. To my surprise there was no liquid released after the pressing. In fact the cheese cloth was barely damp. The meat was pretty firm. I had skipped the step in which I was supposed to insert a twine through the narrow (thin) end of the meat to hang them with. Here my wife had a clever idea. She used a crochet needle to poke through and retrieve the twine. I wasn't about to hang these outside so I took them to work and hung them in a keg cooler. Directly in the air flow from the evaporator. They hung for 15 days. Next: Making the Chemen and coating the meat.
  17. I've started to try and work out a good recipe for my own breakfast sausage but so far I've had some problems. First, my sausage always seems to come out rubbery. I am achieving primary bind with a paddle in my KA. I am fanatical about keeping everything cold and generally follow the steps in Ruhlman's breakfast sausage. I understand the importance of this step in forming a cohesive sausage but it seems to run counter to the process for forming non-rubbery patties (i.e. minimal working to maintain space within the patty). Is this just a matter of finding the right balance in the primary bind step or are there other things I should do? Would finding a larger die so that I can chop the meat coarser help? Would adding more water during the primary bind step help promote tenderness? Secondly, I am finding that most breakfast sausages contain a lot of ingredients. Is there a better way to work through a lot of permutations than just making a lot of microbatches and changing one ingredient at a time? I was thinking maybe cooking up some completely unseasoned (except for salt) pork stock and then adding different ratios of ingredients until I found a good mix. If I found the right ratio between the ingredients, then it would just be a matter of finding the right ratio of ingredient mix to ground pork.
  18. Many who have used this book a lot note that there are many errors in it. We have used it for some sausages and the bacon only and we have found the following errors: page 42, Fresh Bacon: 9th line down: "adding 1/4 cup/30 grams of dry cure" should read "adding 1/4 cup/50 grams of dry cure" page 120, Breakfast Sausage with Fresh Ginger and Sage: fourth ingredient calls for 30 grams of fresh sage. Well, that's a whole lot of sage. I put in 16 grams and found it to be more than plenty. What are the other errors that people have found? Help.
  19. I'm working on creating a vegetarian bacon for a rather elaborate plate. This is my idea for the process (try and follow): Using a long, rectangular terrine bold, I'll fill it with store-bought egg whites and steam it. I'll then thinly slice the big regtangular bar with a sandwich slicer so that I'm left with paper-thin, long, rectangular slices of cooked egg white that very closely resemble the fatty part of a bacon strip. I'll lay that on the plate. I'll then create a spice mixture that I feel closely resembles the flavour of bacon (smoked paprika, brown sugar, a bit of cayenne, a bit of hawaiian salt, ground sezchuan pepper, all spice, etc. [lots of 'red' spices]). I'll sprinkle the spice mixture in 'lines' of varying width along the egg white 'fat'. Voila, fake bacon! Should work pretty well, shouldn't it?
  20. Have you ever wondered what would happen if you encased a slice of bacon, and a raw egg, in a clear plastic box, and let it sit for a year? This guy did.
  21. Hi all! I'm new here. I'm an amateur cook from Stockholm, Sweden, sometimes with ideas far loftier than my skills. My current project: I'm doing pork belly confit. I have some slabs of pork belly brining in the fridge right now in a standard sugar/salt brine. Tomorrow I'm planning on slowly confiting them in duck fat. I don't want a rilette type end result, rather I'm after whole confited pieces. After maturing in duck fat in the fridge for a week or two, the confit could be carved, heated and served with...puy lentils perhaps. I could have gotten pork fat instead of duck fat (cheaper!) but it was just too easy to grab a big can of duck fat when I visited my lokal market yesterday. I've never done this type of confit before (but I have done rilettes). Anything I should think of? Temperature? Cooking time? For duck confit I've seen 190F/90C oven for up to 10-12 hours and I'm assuming the same will apply for my pork. (I also have a big chunk of tough cow marinating in red wine and and the usual aromatics in the fridge. I'm planning on braising it in it's own juices in an aluminium foil packet.)
  22. I'm currently on my externship in the deep south, and am quickly becoming familiar with the omnipresent hunger for Fried Chicken. I was reading an eG post detailing duck confit, and I just wondered if anyone has ever tried or at least thought to take a leg of poultry confit (frig cold), dunk in buttermilk, flour, and deep fry at a high high temp to cook the flour and just heat through the meat? Would this even work or would the meat fall right off the bone?
  23. Hello all, just wanted to know a few things here before I try making this blood sausage recipe I found on ochef. The ingredients call for a number of things, and I have all of them save for a few. Obviously you need blood, pork blood preferably. I have only been able to find beef blood and pork blood at the local Asian markets, which come in frozen containers. They contain "pig's blood, water, salt product" Now I'm assuming this is still usable, but the water and salt product threw me off a bit. Is this probably a low percentage of the total liquid, mainly for preserving? I really have never worked with blood before, and I know that fresh is prefered, however that's nearly impossible for me to find so I have to do with this. Do you think I can still use this blood? The recipe also calls for leaf lard, the only way to get leaf lard is to mail order and it's going to be more than I'm willing to spend for only needing a 1/2lb of it. The question I have is this: for the purpose of sausage making, do you think they leaf lard they're calling for in this recipe is just ground pork fat, or rendered fat (lard) that you find in the tubs? I know lard is good for baking, but I have always thought that the ground up fat would be what you would need for making sausages, right? Last but not least, the recipe calls for breadcrumbs. Correct me if im wrong (and I usually am) but if a recipe states breadcrumbs, usually its the small granular DRY breadcrumbs, and not fresh ones (the recipe for this calls for 1/4 breadcrumbs) I don't think 1/4 of fresh breadcrumbs would do the trick to thicken the blood, so I'm assuming the regular dry breadcrumbs are what is needed. Thanks for anyone who looks or helps out, it's appreciated.
  24. So this will be the first time I take on a project of this type. As a kid I did some butchering of hogs and beef, and I have plenty of experience processing and handling wild game. I've never dry cured anything, however, and would appreciate any help any more experienced folks might be able to give. I'm planning to use a slightly modified version of the pepperoni recipe at the following link. http://homecooking.about.com/od/porkrecipes/r/blpork85.htm I live in Missouri and right now it's nice and cold outside. I have a concrete basement and a dirt-floor crawl space. The basement is used for storage and laundry. The crawl space isn't used for anything, is about 4 feet tall, and about 100 square feet. I have a dehumidifier in the basement which I can regulate the humidity with. It stays at about 50% right now. Without the dehumidifier it hangs around 75%. The temp in the basement is in the high 40s/low 50s now. I expect it to get into the high 50s/low 60s by mid April, but no higher. My main question is whether either the basement or the crawl space would be a suitable location to hang these pepperonis for 2 months, and what, if anything, I might want to do to make sure this first attempt goes well. Any help or tips would be greatly appreciated. Thanks in advance for any advice. Neil
  25. Porthos

    Turkey Confit

    Has anyone done a turkey confit using the whole bird, not just the dark meat? I want to do a whole bird but want to make sure I'm not going to mess the the breasts by doing this.
  • Create New...